Turkey Taco Meat Stuffed Avocado, Pico de Gallo, Cheddar
May is Blood Pressure Awareness Month. An estimated 103 million U.S. adults have high blood pressure – that’s nearly 1/3 of the population! The good news? Diet and lifestyle change decrease your risk for suffering from high blood pressure.
The American Heart Association recommends increasing sources of potassium in adults who suffer from high blood pressure, but who are otherwise healthy. This mineral counteracts the effects of sodium in our bloodstreams. Adults need about 4,700 milligrams of potassium per day and one whole avocado provides almost 1,000 milligrams.
FLIK is playing with potassium-rich avos this month. We’re stuffing them with everything we can think of. One of our favorites is this Tex-Mex inspired Turkey Taco Meat Stuffed Avocado, Pico de Gallo, Cheddar. Colorful, flavorful, and potassium-rich. Other merits include gluten free, sugar free, and full of healthy fats. We urge you to dig in before we eat them all ourselves!
Turkey Taco Meat Stuffed Avocado, Pico de Gallo, Cheddar
Tex-Mex inspired Turkey Taco Meat Stuffed Avocado, Pico de Gallo, Cheddar is colorful, flavorful, and potassium-rich. Other merits include gluten free, sugar free, and full of healthy fats.
Serving size: 1/2 avocado, Makes 4 servings
Ingredients
| 1 1/3 cups turkey taco meat (recipe below) |
| 1/4 cup pico de gallo (recipe below) |
| 2 avocados |
| 1/2 tablespoon canola oil |
| 1/8 teaspoon salt |
| 1/8 teaspoon black pepper |
| 1 teaspoon lime juice |
| 4 tablespoons shredded cheddar cheese |
| 4 tablespoons sour cream |
Instructions
1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Prepare Turkey Taco Meat and Pico de Gallo according to recipes below.
2. Cut avocados in half. Discard pits. (DO NOT PEEL. Leave skin intact.) Cut a sliver of the skin off of the bottom of each half so that avocado's sit flat, instead of tilting once they are stuffed.
3. Mix together oil, salt, pepper, and lime juice. Brush avocados with oil and lime juice mixture. Grill avocado halves on a preheated grill just long enough to give them grill marks.
4. Fill each avocado half with 1/3 cup Turkey Taco Meat. Top with 1 tablespoon cheddar. Place on foil-lined baking sheet and bake in oven 5-10 minutes until cheese is melted and taco meat is heated throughout.
5. Top each stuffed avocado half with 1 tablespoon sour cream and 1 tablespoon Pico de Gallo.
Nutrition information per serving: 290 calories, 21 g fat, 5 g saturated fat, 255 mg sodium, 11 g carbohydrates, 3 g sugar, 5.5 g fiber, 18 g protein
Turkey Taco Meat
Serving Size 1/3 cup, Makes 6 servings
*Note: you will have 2/3 cup leftover Turkey Taco Meat if using for the Stuffed Avocado recipe above
Ingredients
| 15 ounces ground turkey, 93% lean |
| 2 ounces diced yellow onion |
| 1/3 ounce chopped garlic |
| 1/3 ounce chopped jalapeno |
| 1 teaspoon chili powder |
| 1/2 teaspoon ground cumin |
| 1/4 teaspoon black pepper |
| 2/3 cup crushed tomatoes |
| 1 teaspoon chopped cilantro |
Instructions
1. In a large skillet over medium-high heat, crumble and heat turkey until cooked through. Drain off excess fat.
2. Add onions, garlic, and jalapenos and cook 5 more minutes.
3. Add chili, cumin, and pepper and cook 2 more minutes.
4. Add tomatoes. Reduce heat and simmer about 30 minutes until thickened. Stir in cilantro.
Pico de Gallo
Portion size: 1 tablespoon, Makes 32 servings
*Note: You will have leftover pico de gallo if using in the Stuffed Avocado recipe above. Leftover pico is a perfect topping for eggs or a great dip for chips.
Ingredients
Instructions
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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